This was really tasty. The fresh herbs in the dressing really added a lot of oomph. I used whole wheat cheese tortellini, which were fine. I think I would also like to play with the amounts of the sour cream and mayonnaise because the dressing didn't seem quite as creamy as I would have liked. But I will be playing with it, because I loved the flavors enough to want to try again. Thanks for sharing this. Made for Spring PAC 2010.
This was excellent! I did have to adapt it a bit for what I had on hand-- a pound of dried cheese & pesto filled tortellini and about a pound of regular sized shrimp, left over from a "shrimp boil" supper the other night. I didn't have enough sour cream so I used a bit of low fat plain yogurt ("Greek Style" from Trader Joe's) and I used Zatarain's Creole seasoning instead of lemon pepper (which I don't have). The fresh herbs were fantastic in this, and gave me a way to use some of the bounty from my herb garden. This stuff was sooooo good, even my husband loved it-- and he has NEVER liked any sort of cold pasta salad! With this recipe, I just may be able to convert him! :o)
I made this with an extra half teaspoon of dehydrated veggie flakes for colour and flavour. It was still a little too mayonnaise-y. Next time reduce the sauces to third cup and forget the extra salt. **UPDATE** I tried it again with refrigerated pasta and it is MUCH better. Still want to reduce the mayonnaise to a 1/4 cup and keep the sour cream at 1/2 cup. Also added a half cup of frozen peas and half a cup of corn for a little crunch. Just let them defrost or when you drain the pasta let the water fall on them . No cooking needed.
I have made this three times already. All three times there was nothing left. Including Labor Day where my friend's husband begged his longtime friend's mother to make her "famous pasta salad" that everyone loves. After all the dust cleared, this salad was gone, Momma's was still in the bowl no one touched hers.